DIRECTIONS MAKE THE LEMON AIOLI Whisk the mayonnaise, lemon juice, mustard, garlic paste and lemon pepper in a small bowl. Cover and refrigerate until ready to use. MAKE THE FRIES Preheat

the oven to 425°F. Put the potatoes on a sheet pan and bake for 20 minutes, or until easily pierced with a knife. Remove the potatoes and reduce the oven temperature to 170°F. Cool the

potatoes to room temperature. Heat the oil in a large Dutch oven on medium or in a table top deep-fat fryer, and bring to 375°F. In a large bowl, toss the potatoes and artichokes with the

potato starch until fully coated. Carefully put a small handful of potatoes and artichokes into the hot oil. Fry for about 2 minutes, until golden brown. Use a long-handled strainer or

skillet and cook for 2 minutes, or until softened, stirring constantly. Transfer the vegetables to a large bowl, then add the quinoa. Set aside. Clean the skillet. Put the black beans in a

food processor with metal blade and process for 1 minute, until pureed but still slightly chunky. Add the pureed black beans to the bowl with the vegetables and quinoa, then add the

cilantro, potato starch and salt. Mix with your hands until well combined. Form 6 patties ½ to ¾ inch thick and place on a plate. Heat the skillet on medium-high. Coat the skillet with the

olive oil, add the burgers and sear for 1 to 2 minutes per side. You may need to do this in batches. Once all the burgers are seared, transfer to a sheet pan and bake for 7 minutes. THE

BUILD Season the tomato and avocado with salt. Spread some of the lemon aioli on a bottom bun. Layer kale and heirloom tomato on the bun. Place the burger on top of the tomato, then arrange

avocado slices on the burger. Spread some of the aioli on the top bun and place it on the avocado. Plate the remaining servings. Enjoy with the artichoke and potato fries and the remaining

aioli for dipping.